Fish is an ingredient widely used in Latin American cuisine, especially in Brazilian gastronomy, where sole with shrimp sauce is a true classic. This is a simple dish made with seasoned and fried sole fillets, paired with a shrimp sauce that adds flavor and color to the plate. Serve it with white rice or steamed potatoes for a complete meal that brings a taste of Brazil to your table.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Season the sole fillets with salt, minced garlic, and lemon juice.
In a bowl, combine the wheat flour and cornmeal (fubá).
Coat the sole fillets in the flour and cornmeal mixture.
Heat a generous amount of oil in a frying pan and fry the fillets until they are cooked through and golden brown.
Remove the cooked fillets and place them on paper towels to absorb excess oil.
In a skillet, heat the oil and sauté the chopped onions and garlic.
Add the sweet paprika and the cleaned shrimp, cooking for two minutes over medium heat.
Season with salt and stir in the cilantro.
Add the flour and mix well, then pour in the cup of water.
Cook for three minutes, stirring occasionally, until the sauce thickens.
Serve the sole fillets covered with the shrimp sauce and accompany with a side of white rice or steamed potatoes.
For extra crispiness, double coat the sole fillets by dipping them in the flour and cornmeal mixture twice.
Use fresh shrimp for the sauce to enhance the flavor.
Serve the dish immediately after cooking to enjoy the best texture and flavor.
Can I use a different type of fish for this recipe?
Yes, you can substitute sole with other white fish fillets like tilapia or cod, but the texture and flavor may vary slightly.
Can I make the shrimp sauce ahead of time?
Yes, you can prepare the shrimp sauce in advance and reheat it before serving. However, the texture of the shrimp may change slightly.
What can I serve with this dish?
This dish pairs well with white rice, steamed potatoes, or a fresh green salad.
Can I bake the sole fillets instead of frying them?
Yes, you can bake the fillets at 375°F (190°C) until golden brown, but they may not be as crispy as fried fillets.
Is this dish spicy?
No, this dish is not spicy. The sweet paprika adds flavor without heat.
